Shrimp and Grits With Roasted Tomato, Fennel and Sausage Recipe (2024)

Those "worms" are julienned pig ears...

This sounds good, but the photo is a little off-putting. What are those long black things on top of the dish? They look like worms! ;-)

Made this for Sunday Family Dinner and it was a hit! Next time, I would make more grits as we had lots of sauce leftover and not everyone ate 5 shrimp. I used Andouille sausage instead of smoked breakfast sausage and I used canned Italian tomatoes (which I roasted) as winter tomatoes here are terrible.

I can't find anything in the list of ingredients that looks like large nightcrawlers. That is a BAD photo.

Made this for dinner tonight, as written. Bought 1 lb of medium shrimp (because that's what was on sale), which yielded 29 shrimp. Seemed like the right amount. Had roasted tomatoes from last summer's garden already in the freezer. I used the shrimp shells to make a quick stock and ended up with 2 cups leftover shrimp & fennel stock to stick in the freezer. I thought this was delicious and will definitely make it again!

Made with bacon instead of sausage. Did not have fresh tomatoes so cooked down a pint of tomatoes with garlic, salt and pepper to a thick confit. Kept tomatoes separate from fennel and bacon mixture. Used broth from fennel to cook grits. Used Mark Bittman’s recipe for Cajun broiled shrimp. Assembled in a soup plate with grits on bottom, fennel and tomatoes on side and shrimp on top.

It was delicious but an oddly written recipe.

This was very good, but lots more work than the standard shrimp & grits dish! Not sure adding the stewed fennel & roasted tomatoes was worth the time. Further, I prefer the sausage (I used andouille) cut into coins or chunks rather than crumbled. The roasted tomatoes were great and I think I’d use them for a pizza or pasta.

This came out beautifully. Skipped the fennel (don’t care for it) and subbed in veggie broth, plus Polish sausage instead of andouille as that’s what I had to hand. Flavor was very well rounded, will make this again for sure.

O.M.G. This is awesome. Sweet and smoked and spicy and tangy. Even my picky 8 years old loved it. Will cook again.

Use andouille sausage for much better flavor and nice heat

Not worth the effort. Fennel bulb had no place in this dish. I will stay with the basic Shrimp and Grits recipe.

Pretty Please: DO make the shrimp stock from the shells. THAT's the flavor, when combined with the fennel to cook, which gives this dish the complete rounded umami-flavor. mmmmmmmm, so good.

Didn't have all of the ingredients on hand but substituted 6 tomatillos for 6 of the plum tomatoes + added a serrano to roast. I also used impossible sausage in lieu of regular sausage (pescetarian.) This was exceptionally delicious and came together relatively easily! 100% will cook again, the sourness of the tomatillos complemented the richness of the rest of the dish very nicely.

I thought this was good, but not as good as I would have expected considering the source. I used Anson Mills rice grits which I cooked with shrimp stock and a little bit of heavy cream. I also fried two slices of thick-cut bacon before beginning the gravy. I removed the shrimp to a plate after searing because I wanted the gravy to reduce a bit. Used Bradley Gen Store spicy smoked sausage. Would add more garlic to the gravy next time - and tinned tomatoes drained and roasted worked just fine.

This was delicious. Made per the recipe. In response to those questioning the “wormy” things: I had similar appearance in my dish and it was darkened skin of the roasted tomatoes. I will make this again. Roasted tomatoes ahead and cooked fennel ahead too. It was quick and easy to pull together for dinner.

Do not add as much done on water. Keep it moist but not soupy. It improves the flavor exponentially

Excellent. Unfortunately mine was less than perfect due to being sold old shrimp. Be very certain to get fresh shrimp!

This was delicious! The broth was the star- we made ours with veggie better than bouillon. We’re doing a low carb thing so subbed cauliflower mash for the grits, and it was a winner.

We decided to cut the shrimp and go with vegan sausage. Turned out perfectly.

We also used Andouille Sausage, can’t imagine breakfast sausage flavor. Substituted roasted peaches in place of tomatoes - made a beautiful stew, balance of spicy, sweet, salty, and varied textures. Added some fresh corn to the grits, too. Definitely will make again.